Crepes a la Romaine
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 5. The excerpt below is the record exactly as published.
Crepes a la Romaine — ^Roman Pancakes. Prepare some light, small pancakes; fill them with d'Uxelle preparation, roll them as French pancakes, range them on a buttered dish, cover with Mornay sauce, and besprinkle with grated Parmesan cheese and some melted butter
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